Blood Orange & Castelfranco Radicchio Winter Salad

How totally snobby does this salad sound: Cara Cara Blood Orange & Radicchio Variegato di Castelfranco Salad? I would burst out laughing if I saw that actually printed on a menu, but hey, that’s exactly what this salad is – blood orange and radicchio and not a lot else! (This starter does go great with Dungeness crab or seared sea scallops in case the fussy title left you hoping for a more complicated dish.)

I look forward to Winter salads in a way that few people do. Juicy winter citrus, specifically blood oranges, are gorgeous this time of year popping with raspberry overtones and sweet acidic flesh. And all the bitter chicories come into season including the many colorful types of radicchio, frisée and endive. I think it’s that bitter-sweet-sour-salty contrast I crave during the darker colder months along with more robust flavors.

Castelfranco Radicchio with varigated pale yellow and magenta leaves

This radicchio, Variegato di Castelfranco, is delicate with variegated pale yellow & magenta leaves. I don’t always find it in the markets because it’s more difficult to grow from what I’ve been told. (I would love some clarification on that if anybody is in the know?) Castelfranco is not quite as bitter as the more common deep burgundy radicchio, although the latter would be equally delicious with any sweet citrus and is easily substituted in this simple salad.

Shaved baby fennel, purple radish, & tiny mint leaves are all that’s missing from the choppy-chop list. Segment the blood orange and squeeze the pith for all the juice into a bowl, mix with a big splash of hazelnut oil, a dash of white wine vinegar, plus a generous pinch of sea salt – and that’s all there is to it – instant blood orange vinaigrette! Toss all ingredients in a bowl and serve.

Blood Orange & Radicchio Salad with Fennel, Radish & Mint

For more blood orange recipes (yes, I love blood oranges!!!) check out these two recipes from last year…

Sue! How I wish I was in Burgundy trailing you on one of your amazing tours. Watacetti if you’re reading this note – next time you are in France you MUST go tour Burgundy with Sue, she knows everyone and you are such a wine connoisseur I think you would really appreciate the experience. (Burgundy on a Plate http://www.burgundyonaplate.com/)

I love blue cheese with chicories – maybe it’s the salt and the earthiness that goes great with the bitter.

Wattacetti – A New Years eve lunch? Hmmmm, I guess if you fuel up earlier in the day then you can skip dinner and just go straight for the Champagne!

According to someone who should know (Mario Batali), this is how they do it IN Castelfranco – First, the plants are harvested in late fall, their outer leaves are trimmed and discarded, then they’re packed into wire mesh baskets, and stored for several days in darkened sheds with their roots bathed in steadily circulating spring water at a temperature of about 60 degrees Fahrenheit. As they bathe, the leaves take on the pronounced wine-red color. At this point, the farmer unties the bunches, strips away the outer leaves and, trims the root and sends the radicchio to the market.

Don’t know if that same process is followed in the US, but would explain their scarcity. Also, they’re apparently very sensitive to cold weather.

OMG SAS!!! Is it really you??? Long, LONG time no hear! Hope you are well and Happy Holidays!

Thank you for that explanation, I knew there was something about the taproot having to be carefully extricated from the ground but wasn’t sure about the rest. I have to say my little Castelfranco Radicchio was sure cheap considering all the effort, if in fact they really grow ’em that way in the States. In Paris I’ve seen ones that are as big as full grown cabbages, but here in the Bay Area I’ve only seen large baseball size.

There are definitely sensitive to cold weather because after an hour in my fridge – which has a tendency to run very cold – my little radicchio was limp and lifeless.

Wattacetti – You will love Sue, she’s knowledgable and fun and put up with my crazy crew for a day and she’s been doing tours a long time now. Good luck with the NYE luncheon, you have to meet some dietary needs that I’m totally unfamiliar with so I’ll look forward to your report